HKICC LTB Team Members

LTB Philippines Culinary Team 2007

HKICC LTB Team Members


ARIEL MANUEL - Team Captain

ARIEL MANUEL

In 2002 he attended the Culinary Institute of America to hone his skills in Food and Wine Paring. After receiving the training he needed he flew back to Manila to practise what he learned and continue whipping up great dishes.



SALVADOR “BUDDY” TRINIDAD - Pastry Chef

SALVADOR “BUDDY” TRINIDAD
Chef Buddy Trinidad earned his Diploma in Professional Baking from the Los Angeles Trade Technical Institute in 1998. Later he completed a Professional Course in Pastry and Chocolate in the renowned E’cole du Grand Chocolat Valrhona in Tain – L’Hermitage France.

After 14 years of working in prestigious establishments in the USA such as Michael’s in California and New York Noa Noa in Beverly Hills Tryst in West Hollywood Mortons in West Hollywood Theoz in Seattle and Stars in San Fransisco he decided to return to the Philippines to be head chef of Stars Manila. Afterwards he became a Consultant Pastry and Bakery Chef of The Peninsula Manila.
Chef Buddy is currently the President/Owner of Park Avenue Desserts a premiere dessert supplier in the Philippines.

ARNOLD GUEVARRA - Team Member

ARNOLD GUEVARRA
Chef Arnold Guevarra holds a degree in Civil Engineering but chose to pursue a career in the Culinary industry instead.

He started as a kitchen helper in the Butchery Section of Mandarin Oriental Manila and has climbed to his current post as Sous Chef of the hotel’s Paseo Uno Restaurant.
In his 14 years in the business Chef Arnold is proud of earning the title of Mandarin Oriental Manila’s Model Supervisor of the Year in 2002. He also treasures his award of Gold with distinction from Chefs-on-Parade the most prestigious culinary competition in the Philippines under the category of Seafood Platter in the years 1998 and 2002.
VIRGILIO “BOY” TIMOLA - Team Member


VIRGILIO “BOY” TIMOLA
In 1993 he had a homecoming once more and was welcomed as the Chef Garde Manger of Makati Shangri-La which is the post that he enjoys to date.

Chef Boy was part of the Philippine National Team that bagged Silver Medals under the category of Cooking and Cold Display in the Food and Hotel Asia (FHA) International Salon Culinaire Regional Team Competition in Singapore in 1996 and 1998. He also has a few gold awards in his collection from various local and international competitions that he has been joining since 1986.

ANATOLIO “TONY” BLEZA - Team Member


ANATOLIO “TONY” BLEZA
Chef Tony Bleza was among the pioneer team of the Shangri-La Makati. He has trained in the hotel’s various kitchens including the Thai Outlet (Salathip) Kitchen the Pastry Kitchen the Coffee Shop Kitchen Cold Kitchen and the Butchery. He received further lessons from the Shangri-La Academy in Beijing China.

With 13 years of culinary experience tucked under his belt Chef Tony was granted the honor to represent Shangri-La Makati for the Filipino food Promotion in Hotel Traders in Taiwan. He is also proud of his roster of awards which include his gold wins from the Hot Dish Category in Chefs-on-Parade the most prestigious culinary competition in the Philippines and the 1st Salad Competition held in World Trade Center Manila.
At present Chef Tony is the Demi-chef of Shangri-La Makati’s Cold kitchen.


FERNANDO ARACAMA - Team Coordinator

FERNANDO ARACAMA

MARGE VILLENA ANDY TABOTABO - Team Apprentices

MARGE VILLENA
Team Apprentices

Marge Villena is a graduate of De La Salle College of St. Benilde and the International School of Culinary Arts and Hotel Management.

Any Tabotabo is a graduate of the Center for Culinary Arts Manila.
Both are currently working at Lolo Dad’s under Chef Ariel Manuel.


NANA NADAL - Team Public Relations

NANA NADAL

J GAMBOA - Team Manager

J GAMBOA
He is currently the executive chef of Cirkulo and Milky Way Restaurants in Makati and is a very active Director of Les Toques Blanches Philippines (LTB) the national chefs association.

Chef J is a much sought-after judge of culinary competitions and has lent his presence to activities in Cebu Baguio Cagayan de Oro and even Malaysia and Singapore. Together with LTB President Othmar Frei Chef J set up the Les Toques Blanches Culinary Scholarship Program which brings Hotel and Restaurant School Instructors from the provinces to the International School of Culinary Arts and Hotel Management (ISCAHM) in Manila for an in-depth culinary training course in order to improve culinary education in the provinces.

Chef J has done numerous food promotions in Singapore and has recently conducted a Filipino food demonstration at the Cocina del Agua in Zaragoza Spain.